Desenvolvimento de bebidas mistas à base de cajá (Spondias mombin l.) E caju (Anacardium occidentale) enriquecidas com frutooligossacarídeos e inulina

• Published in: Archivos latinoamericanos de nutrición 2011-04, Vol.61 (2)
• Main Authors: Larissa Morais Ribeiro da Silva, Andréa da Silva Lima, Geraldo Arraes Maia, Maria do Carmo Passos Rodrigues, Raimundo Wilane de Figueiredo, Paulo Henrique Machado de Sousa
• Format: Article
• Language: Spanish
• Subjects: Food science
• ISSN: 0004-0622; 2309-5806

The purpose of this work was to develop three mixed drinks based on caja (Spondias mombin L.) and cashew apple (Anacardium occidentale) pulps, added prebiotic ingredients and to evaluate their chemical, physicochemical and sensory properties. Four formulations with combinations of two pulp fruit, sucrose and prebiotic ingredients (Standard inulin, inulin high performance-HP-and fructooligosaccharides FOS) were developed. The mixed drinks were submitted the following analysis pH, acidity, soluble solids, sugars, ascorbic acid, total carotenoids, total polyphenols and acceptance ratings of the sensory attributes such as: consistency, sweetness and overall impression, attitude and consumers purchase preference. The pH, total soluble solids and polyphenol results showed difference (p ≤ 0.01) significant, while for the analysis of total acidity, sugars, ascorbic acid and carotenoids, it was not observed significant difference. The sensory attributes evaluates showed results ranging in scale between "I did not like or disliked "and" liked "(average 5.80 to 7.06). The attributes sweetness, consistency and attitude of buying showed no difference (p> 0.05) between drinks, however, differed significantly (p ≤ 0.05) for the attribute of overall impression. The drink with FOS showed a similar acceptance when compared to traditional (sucrose) drink, showing an option of meeting the functional food expectations of consumers, who seek healthy, nutritious and tasty foods. O presente trabalho teve como objetivo elaborar três bebidas mistas à base de cajá (Spondias mombin L.) e caju (Anacardium occidentale), na forma “pronto para beber”, com propriedades prebióticas e avaliar as suas características químicas, físico-químicas e sensoriais. Foram desenvolvidas quatro formulações com duas combinações de polpa de fruta, sacarose e ingredientes prebióticos (inulina padrão, inulina de alto desempenho- HP e frutooligossacarideos- FOS). As formulações foram submetidas às determinações de pH, acidez, sólidos solúveis, açúcares, ácido ascórbico, carotenóides totais e polifenóis totais e avaliações da aceitação dos atributos sensoriais, corpo, doçura e impressão global, atitude de compra e preferência dos consumidores. Verificou-se que o pH (3,19 a 3,40), sólidos solúveis totais (14,80 a 15,40 ºBrix) e polifenóis totais (24,76 a 34,58mg/100g) apresentaram diferença estatística significativa (p ≤0,01). Enquanto para os teores de acidez total (0,48 a 0,56 mg/100g), açúcares totais (7,78